The original ‘Great British Baking Show’ winner is betting on small batches

From a recipe for Emergency Chocolate Chip cookies to an ode to Girl Scout Cookies, Edd Kimber understands what we want to bake right now.

Kimber rose to prominence in 2010 as the first winner of the “Great British Baking Show,” a program embraced for its low-key comfort viewing and the everyday people competing — pleasantly. He got his start like many, a person with a day job who took solace in making sweets in his off hours. Now the author of several cookbooks, Kimber may be a professional, but he hasn’t sacrificed his roots as someone who simply loves firing up the oven and pulling out a pan.

From his passionate following on social media as The Boy Who Bakes to his ability to place himself directly in the path of the next big baking trend, Kimber fosters community through his recipes and personable writing.

With directions like how to “scoot” a cookie to get desirable round shapes and descriptions of “soft and sumptuous,” Kimber is clearly talking directly to his audience, even though he’s only met most of them through a screen. Writing for a global audience using wildly different base ingredients, Kimber continues to seek out knowledge and meet fellow bakers exactly where they are.

Ahead of his international book tour, we talked to Kimber about why as a Brit he’s nostalgic for Girl Scout Cookies and which Twin Cities bakeries he plans to visit when he’s in town next week to promote his latest release, “Small Batch Cookies: Deliciously Easy Bakes for One to Six People.” This interview has been edited for length and clarity.

You’ve been right at the place where all of us want to be baking, from comfort baking on television to emergency cookies to cooking for ourselves during the pandemic. Why is this the time for small-batch cookies?

I was trying to think of what I wanted to write about and what would be useful.

It has always seemed kind of wild to me that cookie recipes almost automatically serve a minimum of 12, but 12 is on the lower end of most recipes. Part of the reason I started baking was because I loved being that person who fed others, but also brought a bit of joy to people. It’s also a creative outlet just for myself.

And I kept thinking, why can’t we do cookies in a way that actually is personal? Also, I just really like cookies.

How do you balance that, speaking to such different audiences? I mean, our ovens are different in America and the U.K. The way we approach ingredients is different.

It’s kind of by necessity. I read up on available ingredients and how things differ. Butter has very slightly different fat content, but the biggest difference is the flour. It’s partly by law, because it’s illegal to bleach flour in the U.K. So, it’s giving people the right advice to find the most appropriate alternative. I like digging into things and trying to find an answer.

It used to be that you write a recipe and it would go into the ether. You would have no connection with the person making it because the internet was different, or media was different. Now, you’re so connected to people. I feel such a responsibility to make sure that people have a good outcome with a recipe. I want to hear that feedback and answer questions.

I think I was in San Francisco 10 years ago and I went up to this Girl Scout troop selling cookies and I probably scared them. I was so excited. I got four boxes of Thin Mints and what are the other ones with the caramel and coconut?

Four boxes is the correct serving size for Thin Mints. Maybe Caramel deLites?

I was blown away. I love baking traditions in other countries and trying to understand them. But there is something about American baking traditions that weirdly shouldn’t be nostalgic for me, but it’s somehow just in my head. I think maybe it was movies and sitcoms from the U.S. that we would watch.

You asked your social media followers for suggestions of bakeries to visit while you’re here. Do you have your list set?

I’m really hoping Minneapolis kind of comes out there with the perfect fall look — it’s such a pretty city to fly into. Last time I think it was winter. I really want to see it covered in orange, gold and red, because I know it can do it. I’ve seen pictures. I want the perfect American Fall kind of vibes.

Last time I also went to a farmers market by the old Gold Medal Flour sign and had the most amazing pie from there. I don’t think anyone makes pie better than Americans. But I checked the dates and I’m going to miss that market.

That sounds like a great lineup, with different style of bakeries.

You know, that’s what I try to do with my cookbooks, too, and make them useful.

You’ll find classic nostalgia things, but I like to put a little twist in there that keeps it interesting. Like, I’m not a vegan baker by any stretch, but there’s loads of vegan options in there. Plus there are actually a lot of people who are egg-free. There are egg-free recipes in the book, too.

I try to make the books that I write as varied and as interesting as possible. So, the flavors are kind of all over the place.

I wanted to have that kind of pull on the heartstrings a little bit and either remind you of something or introduce you to something new.

What: Edd Kimber will sign copies of his new book, “Small Batch Cookies: Deliciously Easy Bakes for One to Six People” (Kyle Books, $26.99).

When: Oct. 1 from 4:30 to 6:30 p.m.

Where: Nordicware Factory Store, 4925 Hwy. 7, St. Louis Park. If you don’t have a book, you can preorder one by calling the store at 952-924-9672.

Makes 6 cookies.

Directions

To make the cookie dough, mix together the flour, cocoa powder, baking powder, baking soda and salt. In a separate bowl, using an electric hand mixer, beat together the butter and sugars until light and fluffy. Add the egg yolks, one at a time, beating until fully combined before adding the second. Scrape in the melted dark chocolate and mix until evenly combined. Add the flour mixture and mix to form a soft dough. Add the white chocolate and mix briefly to distribute evenly.

The finished cookie dough will be a little soft, so to make it easier to handle, scrape it into a piece of plastic wrap or a reusable alternative, wrap it up and roll into a log roughly 4 ½ inches long. Refrigerate for about 1 hour, or until firm.

Preheat the oven to 350 degrees and line a large baking sheet with parchment.

Remove the cookie dough from the refrigerator and, using a sharp knife, cut the log into 6 equal slices. Place the cookies onto the prepared baking sheet, setting them at least 2 inches apart to allow for spreading. Sprinkle with a little flaked sea salt.